Kalamata Olive Relish
|Pine nuts||2 Tablespoon|
|Sun dried tomatoes in oil||1⁄4 Cup (4 tbs), undrained|
|Minced onion||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Tablespoon|
|Dried basil||2 Teaspoon|
|Jarred kalamata olives||8 Ounce, drained, pitted, and chopped (1 Jar)|
Bake nuts in a shallow pan at 350°, stirring occasionally 5 minutes or until toasted.
Drain dried tomatoes, reserving 2 tablespoons oil.
Coarsely chop tomatoes.
Saute onion in reserved oil in a large skillet over medium-high heat 5 minutes or until tender.
Add garlic and saute 1 minute.
Add tomato and basil.
Process tomato mixture in a blender or food processor 5 seconds or until almost pureed; place in a small bowl.
Stir in olives and pine nuts.
Cover and chill relish up to 1 week.
Serve relish at room temperature.